VERY BERRY DRESSING

This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp.

FOR THE SALAD:

¼ lb of mesculin mix
¼ lb of arugula or ruby streaks mustards
1 cucumber, thinly sliced

FOR THE DRESSING:

1 cup strawberries or raspberries, preferably frozen (If you are using fresh berries, reserve a few as garnish, then bag the remainder and freeze for 20 minutes).
1 cup olive oil
½ cup lemon juice
1 T honey (or more, to taste)
1 T chopped Mint
Salt to taste
1 t fresh ground pink peppercorns

Wash and dry the salad. Make sure the salad is good and dry, as oil-based salad dressing will not adhere to wet salad!

Place all ingredients for the dressing in a blender or food processor. Buzz on high for one minute.

Drizzle the salad greens with 2 T of the dressing at a time, tossing thoroughly as you add, until the leaves are coated but not soggy. Top with cucumber and drizzle slices with additional dressing. Serve immediately.

VERY BERRY DRESSING

This sweet and tangy dressing is perfect for spicy salads like our mix! You can freeze any leftover in ice cube trays and then transfer to Tupperware. Defrost at room temp.

FOR THE SALAD:

¼ lb of mesculin mix
¼ lb of arugula or ruby streaks mustards
1 cucumber, thinly sliced

FOR THE DRESSING:

1 cup strawberries or raspberries, preferably frozen (If you are using fresh berries, reserve a few as garnish, then bag the remainder and freeze for 20 minutes).
1 cup olive oil
½ cup lemon juice
1 T honey (or more, to taste)
1 T chopped Mint
Salt to taste
1 t fresh ground pink peppercorns

Wash and dry the salad. Make sure the salad is good and dry, as oil-based salad dressing will not adhere to wet salad!

Place all ingredients for the dressing in a blender or food processor. Buzz on high for one minute.

Drizzle the salad greens with 2 T of the dressing at a time, tossing thoroughly as you add, until the leaves are coated but not soggy. Top with cucumber and drizzle slices with additional dressing. Serve immediately.

Stacey Ornstein is teaching kids how to cook and eat healthy food with her new initiative, Allergic to Salad. This week on Good Food, Daniel Meyer invites Stacey into the studio to talk about working with young children in the kitchen. Find out where Stacey holds her classes, and how Allergic to Salad receives its funding. Tune in to hear some of Stacey's stories from the classroom, and how some of her students' culinary skills are surpassing those of their parents! Why are so many children in New York City unfamiliar with fresh ingredients? Learn more about the phenomena of 'food deserts', and why Stacey believes that reforming food policy will help our grocery store shelves. Hear Stacey talk about 'picky eating', and why kids tend to have very particular diets. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today's music.

"I really don't believe in kids' menus. Kids should be eating the same things that adults are eating, but in smaller portions." [9:10]

"When you're working with kids, everyday something hilarious happens." [14:30]

"I would love to see subsidies in this country change. Most of the stuff on our grocery store shelves is not food." [20:40]

-- Stacey Ornstein on Good Food